Chocolate pudding

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Chocolate pudding
Jell-O brand chocolate pudding

Chocolate puddings are a class of desserts in the

South East Asia; and a steamed/baked version, texturally similar to cake, popular in the UK, Ireland, Australia, Germany and New Zealand
.

North American and Asian version

The U.S./Canadian and Asian version is one of the most common varieties of sweet or dessert

chocolate (pudding) pie or black bottom pie
.

Historically, it is a variation on chocolate custard, with starch used as a thickener rather than eggs. Early versions of the dish using both egg and flour can be found in the 1918 edition of Fannie Farmer's Boston Cooking School Cook Book and in the 1903 edition of Mary Harris Frazer's Kentucky Receipt Book.

In the late 19th and early 20th century, chocolate pudding was thought of as an appropriate food for invalids or children as well as a dessert. It was not considered a

health food in the modern sense of the term but as a wholesome, high-calorie food for those with poor appetites. General Foods
(Jell-O) introduced chocolate pudding mix in 1934 as "Walter Baker's Dessert". It was renamed "Pickle's Pudding" in 1936.

Modern chocolate puddings are usually made with

microwaving, steaming, baking (sometimes in a bain-marie), or freezing (using gelatin as a thickener). Sometimes white chocolate pudding is made. Chocolate pudding is commonly purchased ready-made in stores; popular brands include Jell-O Pudding by the Kraft Foods Corporation and Snack Pack by Hunt's
.

Many people make their own chocolate puddings at home, but commercially produced tinned or refrigerated versions are commonly available in supermarkets.

British Isles and Australian version

In Britain, Ireland, Australia, and New Zealand, chocolate pudding is similar in preparation to the Daily Do[

cocoa powder or chocolate mixed together to make a batter and steamed or baked similar to Christmas pudding
. Texturally it is similar to chocolate cake, but denser courtesy of being steamed or baked with boiling water poured over the pudding batter.

See also

External links

  • Culinary Arts Institute Encyclopedic Cookbook, Ruth Berolzheimer, ed. (1988).
  • Larousse Gastronomique, by Prosper Montangné (1961).
  • The Food Timeline
    .
  • The Boston Cooking-School Cook Book by Fannie Merritt Farmer. "Steamed Chocolate Pudding" (1918). (http://www.bartleby.com/87/r1195.html).
  • Kentucky Receipt Book by Mary Harris Frazer. (1903). (http://www.oldlouisville.com/Recipes/Puddings/chocolatepudding.htm Archived 2016-03-05 at the Wayback Machine)
  • A History of Jell-O Brand 1930-1940.
  • 1939 Jell-O Pudding advertisement.
  • BBC recipe of Chocolate self-saucing pudding - a good example of the British and Australasian version of chocolate pudding Archived 2008-03-17 at the Wayback Machine
  • Aunt Betty's Chocolate Fudge Pudding. A commercial example of the British version on sale in New Zealand
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